Remove all the marinated chicken from the buttermilk. Then dip it in the flour mixture, shaking off any excess flour. You may use a ziploc bag for this process, too.

Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed) followed by the flour mixture. Shake off any excess flour. Let it rest for about 10-15 minutes while preparing oil. This will help the coating to stay on better.

Frying the chicken

Heat oil in a deep fryer or cast iron skillet to 190 degrees. Temperature will drop once you add chicken.

Using tongs, carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet.

Fry until golden brown, turning once every 10 to 20 minutes – depending on the size of the pieces. It is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.

Drain the chicken on paper towels and then transfer them onto a wire rack.

Repeat with remaining pieces. Let it cool for at least 10 minutes before serving.